Sunday, August 17, 2014

Healthy & Easy Broccoli Cashew Pesto Recipe

Time for some recipe sharing!

Pesto is always something that I wanted to try making myself because the price for an imported pesto sauce (like hummus/hommus) from the supermarket will normally cost you a bomb.
And since I have some cashew nuts from home since CNY, I've decided to put them into good use by making a this simple Broccoli Cashew Pesto, following this recipe.

What you need:Boiled broccoli (I used a head of it for two servings), a handful of raw baby spinach, cashew nuts (I didn't soak it cos I wanted the nutty texture), lemon juice from half a lemon, 2 large clove of minced garlic, plenty of olive oil, salt and pepper to taste

What to do:1) In a food processor, dump the broccoli, baby spinach, cashew nuts, minced garlic, lemon juice and some olive oil and start blending.

2) Stop before the mixture go too smooth, add in salt and pepper and more olive oil and continue to blend.

3) You can add more olive oil occasionally if you think your pesto isn't smooth enough. Mine was done with some chunky texture which is what I prefer.

4) Now that your pesto is done, you can have it with pasta, bread or crackers!

I sort of heat up the pesto a bit in a pan then stir in some spaghetti to make a pasta dinner, topping it with some fried bacon bits so that the dish doesn't taste and look too 'vegan'. LOL.

Needless to say, for such an easy recipe, the pesto was awesome. Only thing I would change next time around may be to toast the cashew nuts a bit before blending them.
Happy cooking! :)